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Llavaneras Coca

had really wanted to do this coca, mentioned to me that was delicious and it was time to test it, so for a snack is truly luxurious and more when to visit desgustar.

I copied the recipe from a cook great friend named "Auro" , a charming woman with a large kitchen in their hands.

2 plates of pastry

2 eggs 1 envelope

Royal crema catalana (You can make a custard espesita)

1 / 2 liter of milk

150 gr.

pine nuts peel of a lemon

a pinch of salt

few drops of lemon juice

1. Preheat oven to 180 º up and down.

2. Defrost the pastry and line a baking tray with baking paper. To smear it with butter and flour prevent sticking. Prepare the crème brûlée, following the instructions but only with 1 / 2 liter of milk and leaving the skin of a lemon in for flavoring. You see it thickens very quickly. When this happens we get the lemon peel and let it go tuning but stirring occasionally to which we are not set.

3. While extending his hands one of the sheets of pastry making it a little bigger, lift the edges a bit and click on the bottom with a fork and when we see that the cream no longer smokes but still hot cast over the pastry sheet .

4. Now we have to set the egg whites until stiff strong, if done with the Thermomix, put in the 2 cup egg whites with a pinch of salt and a squeeze of lemon juice, 2 minutes at speed 3 ½. It must be very strong, if not add more time. When mounted to add the two yolks and stir a bit, remove the butterfly and mix with a spatula.

5. While we have set the clear and we have spread on a flour dusted surface the second sheet of puff pastry. Spread gently pressing with your hands. Think that has to be larger than we have in the tray.

6. When it has hardened a little cream, cover with the second sheet, folding the remaining edge of mass below the base of puff pastry, as if we made a bed.

7. Once we have covered, we put over the egg whites, you must be a thick layer of clear coating coca, sprinkle enough sugar and spread the pine nuts on the surface.

8. Introduce it in the preheated oven and will for 1 / 2 hour. You must see that the pastry is done, if so and it is golden on top, light the grill until browned you see above.

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RECIPE

Ingredients 250 g rice

2 zucchini 1 onion 1 clove garlic

100 g grated Parmesan cheese
5 dl vegetable stock
50
ml white wine 50 ml of cream

olive oil 1 sprig of parsley Salt and pepper

Preparation
Peel the onion and garlic and chop. Wash zucchini and cut into small cubes. Sauté these three ingredients in a pool of oil for 5 minutes. Drizzle with wine, salt and pepper and continue cooking until the liquid is completely reduced; book.
Boil the vegetable stock. Saute the rice in a saucepan with a little olive oil and add, little by little, the stock not stop boiling. Let cook until rice is al dente.
Mix the cream with fried vegetables and rice incorporates stirring constantly. Also add the parmesan and parsley. Add salt if necessary. Remove from heat and let stand for 5 minutes. Serve.

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I especially love the candied orange integrated and pastries recipes pastries, so as is the time and now oranges are delicious, I plan to do a canned oranges to have on hand and looking for the recipe on the Internet I found this recipe that I love and is super easy, it is a great cook who has a blog that is a wonder, for everything, photography, and explanations for all the great recipes as they do, the blog is "Webos Fried . Try it, come out very rich.

400 gr. sugar

200 ml.

water 2 medium oranges

1. Wash the orange peel, under running water with a brush of polish that we only for these duties.

2. With a sharp knife cut the oranges with their peels, into wedges or slices 1 / 2 cm. It depends on what you like.

3. Place in a saucepan the water and sugar, add the orange and keep over low heat until they are made, the normal one hour or hour and a quarter-just go moving the pan, not touching with forceps to avoid damaging the way .

4. Bring them to a rack and a few hours, store wrapped in greaseproof paper in a cool dry place or in plastic wrap and freeze, or if you prefer in a glass jar with syrup.

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candied oranges orange cream caramel with crunchy bread

At this time, the orange enjoyed a great season, there were no less to prepare a dessert with them, this cream is delicious and the caramel takes on a crunchy texture incredible, the recipe is from a friend, teacher and cook named countrywoman Ana , who in his blog "Cooking with Ana" , makes a great kitchen. Do not miss his blog, is a marvel. And certainly not hesitate to try this cream because it is a great dessert after a heavy meal, because the citrus help make a good digestion.

400 ml. cream

400 ml. orange juice (4 oranges approx)

180 gr. sugar (to be you can put 200 gr. if they are very acidic)

orange zest

2 tablespoons cornflour (cornstarch)

4 egg yolks 100 gr

. sugar for sprinkling and burning

1. Mix the juice and cream, spreading a little of the mixture in the bowl of the mixer and adding heat the remaining sugar and orange zest.

2. While the mixture of juice and cream is hot, put in the blender cup egg yolks and cornstarch and beat the whole hand or arm mixer.

3. When the mixture begins to boil saucepan, add the juice mixture, cream, egg and flour gradually, stirring with a whisk while what we added, followed by heating to heat and stir until the mixture boils and thickens , then remove from heat and continue stirring a couple of minutes with the rod and out the fire so smooth.

4. Divide the cream into individual bowls and let cool for curdling, once cold, we put a spoonful of sugar on top and burned with a torch or a shovel to make the caramel crust.

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English style vinaigrette Chicken

This bread is a delight, the recipe for Comoju , his wonderful blog "Comoju" , she did as bread, I've done as Bun and have been great, bread is soft and very tasty, great for breakfast or afternoon tea with a little butter and jam to taste. Try it, it's great.

500 gr. Strong flour

25 gr.

butter 20 gr. pressed yeast (1 cube)

250 ml.

milk 1 teaspoon salt

1 teaspoon sugar

100 gr. milk powder (optional, I would not have put)

* Butter mold

1. Put milk and butter in the bowl and schedule 2 minutes, 40 degrees, speed 1.

2. Add about 1 / 4 of flour (150 gr.), Sugar, salt and yeast, we program 1 minute at speed 1.

3. Let rest in the bowl until it doubles in volume, about half an hour.

4. Add the remaining flour and we have about 20 seconds at speed 3.

5. Programmed then 3 minutes on speed spike.

6. Let rest in the cup about 45 minutes in a bowl covered or covered well.

7. We put in the mold of buttered bread and we weigh 1 hour.

8. Preheat oven to 180 degrees, we put about 35 minutes or less.

9. When you leave the oven, cover it with cloth to soften the crust a bit.